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Chicken curry
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Spiced paste flavors creamy chicken curry.
Ingredients:
  • 5 French shallots, thinly sliced
  • 1 cinnamon stick, broken into pieces
  • 2 whole cloves
  • 2 tsp ground coriander
  • 1 tsp dried chilli flakes
  • 1 tsp ground turmeric
  • 1 tsp ground fennel
  • 2.50 gm ground cumin
  • 1/4 tsp ground star anise
  • 80ml (1/3 cup) peanut oil
  • 2kg whole chicken, cut into 12 pieces
  • 2 (about 320g) Red Delight potatoes, peeled, cut into 3-4cm pieces
  • 400ml can coconut cream
  • 375ml (1 1/2 cups) water
  • 1 lemongrass stem, bruised, tied into a knot
  • 1 lime, juiced
  • 8.00 gm brown sugar
  • White pepper, to season
Instructions:
  • Blend shallot, garlic, cinnamon, cloves, coriander, chili flakes, turmeric, fennel, cumin, and star anise in a small food processor until a smooth paste forms. Add 1-2 tablespoons of water as needed.
  • - Heat oil in a large heavy-based saucepan over medium-high heat. - Brown chicken in 3 batches, cooking for 2-3 minutes on each side. - Transfer chicken to a plate.
  • Lower the heat to medium and pour in the shallot mixture. Cook while stirring for 2-3 minutes until fragrant. Mix in the chicken, potato, coconut cream, water, and lemongrass. Let it simmer for 25 minutes until the chicken and potato are fully cooked and the sauce has thickened. Finish by adding lime juice and sugar. Season with salt and white pepper to taste.

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